1. The glutinous rice is soaked in water for several hours and then steamed in a pot.
2. Pour the glutinous rice with mineral water or cold boiled water to lower the temperature to separate the rice grains.
3. It's about the same temperature as your hands and you can mix the koji. Sprinkle half of the koji in and mix well.
4. Put a layer of glutinous rice into a clean oil-free container and sprinkle a layer of koji. Finally, flatten and compact, and dig a hole in the middle. Sprinkle osmanthus on the surface. Seal the quilt and let it stand for 24 to 36 hours.
5. Seeing the soup, the rice grains have solidified into lumps, and when you taste it, stop fermenting.
6. If you can't finish it, put it in the refrigerator! Otherwise it will be fierce. Don't eat while driving!
